A Scone for the Queen

For all of you in America, this weekend is the Queen of England's 60th anniversary of all those fruitful years in reign. Now, it might not mean much to you, but on this side of the pond, it is one of the most momentous occasions in British history, as I'm sure it is for the former British colonies (my native Canada included.) I always admire a woman in power... so why not celebrate with scones. 

Here'scone to you, Queen Elizabeth II! And to many more years in reign...! (I know you can beat Queen Vicky's time.)

Queen Elizabeth II Scones

**Adapted from recipe by Angela Nilsen

Tip: I put all my ingredients in the fridge before making scones, as it makes them more light and fluffy


225g self-raising flour
1/4tsp salt
50g unsalted butter, chilled and cut into small pieces
25g sugar
125mL buttermilk
4Tblsp milk
strawberry jam and clotted cream to serve

Preheat the oven to 220C/425F. Line a baking sheet with baking paper.

Put flour and salt in a large bowl, then add the butter pieces. Rub the butter and flour together between your fingers to form fine crumbs, lifting the mixture to aerate as you go. Be sure not to over-rub the mixture with your fingers.

Combine the buttermilk, then milk in a small bowl. Make a well in the flour mixture (hole in the middle), then pour in the milk mixture. Using a knife, gently work the flour and milk mixtures together until it forms a soft sticky dough.

Lift the ball of sticky dough onto a lightly floured work surface, and knead it 3-4 times (don't over-knead!)

Pat down the dough gently with your hands until its no less than 2cm thick. I didn't have a round cutter, so I used the top of a drinking glass (rubbed with flour to prevent sticking) to cut out the scone shapes.

Place all of the cut out rounds onto the baking sheet, and lightly dust with flour. Bake for 10-12mins until risen and golden. Allow to cool, then to serve with a generous amount of strawberry jam and clotted cream as seen below. Makes about 12 scones.

Fresh from the oven

And for the Queen's special occasion, I chose to enjoy my scones in this ensemble of florals (we know how the Brits love their florals.)

A contemporary take on British florals and lace: shorts and top Zara, wedge sandals Aldo, vintage shades from Grandma.

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Rose & Chili Pot de Crème

Rose Pot de Crème

Pot de crèmes look like fussy, time-consuming desserts to make, but they're actually pleasurably simple to prepare. Here, its all about a straightforward process and technique, where easy ingredients combine to make the most luxurious chocolate treat that is sure to impress. I followed the technique taught to me by Justine D (see the Haut Appétit video!) and made a few changes to make this delectable chocolate pot my own.

Rose Pot de Crème

**Recipe adapted from Justine D

170ml milk
115ml heavy cream (double cream)
85g 70% dark chocolate, chopped 
1 large egg
1 large egg yolk
30g granulated sugar
pinch of salt
1/2 tsp rose essence 

Put heavy cream and milk into a heavy saucepan and bring to a boil. Remove from heat, then add the chocolate, and set aside for 5mins. Stir with a whisk until chocolate is completely melted, and you get a thick chocolaty liquid. Allow to cool for another 10mins.

In a separate bowl, whisk together the egg, egg yolk, sugar, and salt. Then slowly pour in the egg mixture to the chocolate, whisking the chocolate mixture constantly until combined. Then pour through a fine sieve into a separate bowl, to strain out any lumps. (This is important to sieve!) 

Pour the mixture into ramekins, and place them in a bain marie (see Haut Appétit video) Bake at 300F/155C for 25-30mins until the centres jiggle slightly. Allow to cool completely, then top with a rose petal before serving.

Chili Pot de Crème

These are simply divine with a hint of heat...

Follow the recipe above, but replace the rose essence for 1/4tsp cayenne pepper. Instead of ramekins, I used these little coffee cups (but watch to bake for a bit less time.) Before serving, lightly dust with cayenne pepper instead of a rose petal.

I add some heat to my summer outfit with pop colours and print trousers. (This saying might be a bit corny,) but print trousers really are "all the rage"... I'm wearing vintage sunglasses, vintage Liberty of London head scarf, American Apparel white T, French Connection trousers, Aldo shoes, vintage python clutch.

Mix your prints!

Original vintage Liberty of London scarf.

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Cocomaya London

Public Submission: Rainbow Cake

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Submission: Rainbow Cake

Yet another submission from an Haut Appétit reader! This one comes to you from Chloe, sharing her rainbow cake recipe adapted from Martha Stewart, and Allegra London scarf to match! For more info on how to submit your own recipes and fashion trends, please see here.

Rainbow Cake

• some vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• red, orange, yellow, green, blue, and purple gel food colouring
• lemony Swiss meringue butter cream from Martha Stewart

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling (see recipe below) over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). See recipe below for frosting. Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting

• For The Filling And Crumb Coat:

  
  
  • 9 large egg whites
  • 1 3/4 cups sugar
  • 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
  • 2 teaspoons pure lemon extract

• For The Frosting:

  
  
  • 5 large egg whites
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
  • 1 teaspoon pure lemon extract

Directions

1. Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
2. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
3. Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Chloe loves these Allegra London scarves worn by Georgina that compliment the rainbow cake nicely!

                               

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Cocomaya London

Its official. I've begun a quest for all things quintessentially British now that the Queen's Diamond Jubilee is on its way, not to mention the Olympics! If you already frequent the pages of Haut Appétit, then you will be delighted at the onslaught of British-dom that is about to ensue over the next few months...and if you're new to Haut Appétit...this is the place to which you must return to get your fill of all things sweet and stylish in this summer's hottest city: London.

Cocomaya Chocolate Bar

Cocomaya was recommended to me by a Chelsea-ite, and if I know one thing about living in London, its that all good finds are by word-of-mouth. I think the British invented cliques and tightly knit social circles, so if you're in with the London "know" then you won't face being sentenced to a public hanging by the Queen.... (Joke: that doesn't happen anymore fyi...) This bakery was certainly one entrail of "word-of-mouth" that lived up to my Haut Appétit expectations. 

Cinnamon buns

All of the food, desserts, and chocolate are home made and they even do delicious gluten and dairy free options.

The Gluten and Dairy Free Orange and Almond Cupcakes are my favourite and I chose to have one with my tea.

I chose the Garam Assam Chai tea, served in lovely assorted china, which was perfect to warm the brisk day.

Gluten and Dairy Free Orange Almond Cupcake

Cocomaya serves the finest pastries and desserts, even to the likes of the most upscale department stores in London (like Harrods & Selfridges...) However the bakery setting is quite low-key considering their posh locations and stockists. Whimsical charm for a memorable afternoon tea at Cocomaya.

Brownies

Scones and homemade Cocomaya Jam

A cozy storefront beckoning you in!

The Cocomaya location just off Sloane Square in Knightsbridge is found down this quaint and quiet little side street.

My outfit for Cocomaya (of course I dressed up!) Allegra London Chelsea Scarf, Belstaff Jacket, Zara jeans, Charles Philip flats, and Club Monaco leopard clutch.

Do: Pair accent prints with monochrome basics, and always dress up for cake. (no need for don'ts)

I visited the Pavilion Road location, but for more locations see here.

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Submission from the Public: Orange Rosemary Madeleines

Summer Pudding

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Submission: Orange Rosemary Madeleines

Photo courtesy Nathaly Charria

I'm excited to say that Haut Appétit is showcasing the first submission from a member of the public! Haut Appétit is running open submissions from foodies and fashionistas alike that want to share their best dessert and fashion trend with Haut Appétit readers! For more information on submitting see here. 

Alyssa Noui, foodie and writer of Suppingood blog has submitted this simply splendid Orange Rosemary Madeleine recipe with an Beet Goat cheese frosting, and her favourite fashion trend to match. Haut Appétit loves... 

Orange Rosemary Madeleines

**Adapted from Pâtisserie Lerch, via Paris Sweets

3/4 cup (105 grams) all-purpose flour
1/2 teaspoon double-acting baking powder

2 large eggs, at room temperature
1/2 cup (100 grams) sugar
Grated zest of 1 orange

1 tablespoon finely chopped rosemary

2 teaspoons pure vanilla extract
5 tablespoons (2 1/2 ounces; 70 grams) unsalted butter, melted and cooled

Sift the flour and baking powder together in a bowl.  With an electric mixer with the whisk attachment on medium-high, whip the eggs, sugar and orange zest to a fluffy pale color, anywhere from 2-4 minutes.  Add vanilla with the machine still running.  Fold the rosemary and dry ingredients followed by the melted butter by hand with a rubber spatula until blended and fragrant.  So as not to form a skin on the batter, press plastic wrap against the surface then create a tight seal around the rim of the bowl.  Chill for 3 hours.  The batter can stay in the refrigerator for up to 2 days.  Preheat a 400 degree oven with the rack placed in the center.  Lightly butter and dust flour on Madeleine molds.  Be sure to tap out all the excess flour.  Evenly divide batter into the molds, filling up to the top, using either spoons for a large Ziplock bag with the tip snipped off.  Bake large Madeleines for 11-13 minutes, miniatures for 8-10 minutes.  Madeleines that do not fall out of the pan onto a cooling rack may be coaxed out with a butter knife run along the edges.

Pic courtesy Nathaly Charria

For the Best Goat Cheese Frosting:

**Adapted from JoytheBaker.com

1stick unsalted butter, softened

4 ounces goat cheese, mascarpone and/or creme fraiche.  Use any combination as long as it totals 8 ounces

2 cups powdered sugar, sifted

1 tablespoons finely grated beets, mashed with a fork

1/2 teaspoon pure vanilla extract or scrapings of half a vanilla bean pod

1 teaspoons milk, depending on desired consistency

1/4 teaspoon fresh lemon juice

pinch of salt

Pic courtesy Nathaly Charria

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cheese/crème fraiche for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky.  Refrigerate the frosting for 30 minutes before filling a piping bag (or parchment cone) and piping away!  Ice the top or cut lengthwise and fill, if desired.

Visit http://fantes.com/parchment-triangles.html to learn how to make a parchment paper cone. 

Alyssa thinks you should rock this Missoni Spring 2012 look to look fab while munching on a classic  madeleine...

Pic courtesy Suppingood

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